Routine
Apr 29, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 29, 2026 · Original Source
Restaurant · Minneapolis, MN
Sweet Green-- Dinkytown
615 Washington Ave Se
Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up
Jun 3, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 3, 2025 · Original Source
Routine
May 15, 2025
Complete
Official score: 88 · Understand this area’s scale
5 recorded violations
minorCode MCO 204.30AOther
Official wording
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed water cups made of #6 plastic. This plastic is prohibited under the Green To Go ordinance. Replace with cups that are recyclable - such as #1 or #5. For full information and free consultation help, see Minneapolis Green To Go at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Rectangular pans are in use for holding sliced bread, but the pans have rough corner sections with open seams. They do not appear to be food grade containers. Replace the containers.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Back handsink was blocked by dirty cloths and rubber gloves. Keep handsinks clear for use.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Although an employee illness log was onsite and had entries on it, the log did not indicate when employees were out with symptoms of vomiting or diarrhea. Based on discussion, managers have not been asking about these specific symptoms and employees have not been telling when they call off work sick. The manager must know about symptoms of vomiting or diarrhea so they can verify with employees that the symptoms have been gone for at least 24 hours before they return to work. Train staff and management accordingly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employees keeping on gloves when going from tasks (such as working the POS and handling sanitizer buckets) to handling ready-to-eat foods (such as salad greens and sliced bread). Discussed with manager that this is a misuse of gloves. Employees should either use tongs for the ready to eat foods, if they want to keep their gloves on when switching tasks. Or they should change gloves, wash hands and put on new gloves before using gloved hands to pick up sliced bread and salad greens.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Minneapolis Health Department, May 15, 2025 · Original Source
Follow-Up
Jun 11, 2024
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 11, 2024 · Original Source
Routine
May 28, 2024
Complete
Official score: 90 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No Employee Illness Log was in use. Print an Employee Illness Log and use it. Logs are available on our Employee Illness page at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode MN Rule 4626.1085AOther
Official wording
Remove control valve located on the discharge side of the atmospheric vacuum breaker.
Inspector’s notes
On the mop sink faucet, a wye-splitter with control valve is installed. The system was pressurized - which can compromise the atmospheric vacuum breaker. Replace the wye splitter with a Sidekick and 1052. (Note, if the chemical dispenser is ANSI / ASSE 1055, only a sidekick is needed, not a 1052.)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Upon discussion, the person in charge did not know that an employee ill with vomiting or diarrhea must wait at least 24 hours after symptoms end before returning to work with food. Ensure all managers know their responsibilities noted above.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, May 28, 2024 · Original Source